Balsamic Thyme Mushroom Bruschetta

Mushrooms and thyme are best mates. Join them with balsamic vinegar and it makes an overpowering mix to heap onto toasted bread softly scoured with garlic. This makes an incredible breakfast, light lunch or an ideal tidbit, and it just takes 10 minutes to make.

Balsamic Thyme Mushroom Bruschetta

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Recipe by recipetineatsCourse: BrunchCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Mushrooms and thyme are best mates. Combine them with balsamic vinegar and it makes an irresistible combination to pile onto toasted bread

Ingredients

  • 400 g / 14 oz mushrooms (I used button, but you can use any mushrooms you want)

  • 3 tbsp olive oil

  • 2 tbsp balsamic vinegar

  • 1 tsp sugar

  • 1 tbsp thyme leaves

  • Salt and pepper

  • Half clove of garlic , unpeeled

  • 4 slices bread

  • Extra olive oil , for drizzling

Directions

  • Heat oil in large fry pan/skillet over high heat.
  • Slice the mushrooms into 1/4″/0.5cm slices.
  • Toss into pan and sauté quickly, about a minute or two.
  • Add the balsamic and sprinkle sugar over, then stir for another 30 seconds or so to let the balsamic and sugar caramelise.
  • Add thyme and season with salt and pepper.
  • Toast the bread and rub each piece lightly with garlic.
  • Pile on the mushroom and serve immediately, drizzled with extra olive oil (if you want).

Notes

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